Smoky Chicken Corn Cakes
http://www.realsimple.com/food-recipes/browse-all-recipes/smoky-chicken-corn-cakes-10000001608861/index.html?xid=dailyrecnews-07-12-2011?xid=dailyrecnews-07-12-2011
Top golden brown corn cakes with a spicy chicken-tomato mixture with Southwestern flair; using rotisserie chicken significantly cuts down prep time.
Serves 4| Hands-On Time: 35m | Total Time: 35m
Ingredients
1 3 1/2- to 4-pound rotisserie chicken
1 tablespoon chopped canned chipotle chilies in adobo sauce
3 tablespoons fresh lime juice
1 teaspoon kosher salt
1 small red onion, thinly sliced
4 Roma (plum) tomatoes, diced
1/3 cup fresh cilantro leaves
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1/4 teaspoon black pepper
4 large eggs
1 cup part-skim ricotta
10 ounces frozen corn, thawed
2 teaspoons canola oil
1/2 cup sour cream (optional)
Directions
1.Using a fork or your fingers, shred the chicken meat, discarding the skin and bones.
2.In a medium bowl, combine the chicken meat, chipotle, juice, ¼ teaspoon of the salt, onion, tomatoes, and cilantro; set aside.
3.In a bowl, whisk together the flour, cornmeal, baking powder, pepper, and the remaining salt. Stir in the eggs and ricotta until no lumps remain. Fold in the corn.
4.Heat the oil in a large nonstick skillet over medium heat. Spoon in the batter ¼ cup at a time. Cook until golden brown and set on one side, 2 to 3 minutes.
5.Flip the cakes and cook 1 minute more.
6.Divide the cakes among plates and top with the chicken mixture. Serve with the sour cream, if desired.
Nutritional Information
Per Serving
Calories 591Calories From Fat 30%
Fat 20g
Sat Fat 6g
Cholesterol 1,147mg
Sodium 762mg
Carbohydrate 43g
Fiber 5g
Sugar 8g
Protein 59g
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